½TeaspoonFreshly Grounded Black PepperADJUST AS PER TASTE
3CupsVegetable Brothyou can replace with Low Sodium Chicken broth or water
2TeaspoonLight Brown Sugar
2TeaspoonKaffir Lime Juice
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Peel Carrots and chop them into 1/2 inch rounds. Place them on a rimmed baking sheet. Drizzle 2 Tablespoons of olive oil and sprinkle ½ Teaspoon of salt. Toss them so that the carrot is coated with the seasoning. Roast them in a preheated oven at 400F for 20-25 minutes, stirring every 5-7 minutes. Until the carrots are caramelized on the sides and fork-tender(meaning - easily pierced through by a fork)
In a dutch oven or a soup pot heat 1 Tablespoon olive oil and melt some butter over medium-high heat. As the oil shimmers add chopped onions and fennel seeds. When the onions are soft and translucent (takes about 5-6 minutes on medium-low heat) add minced garlic, grated ginger, ground coriander, ground cumin, and Thai Red curry paste. Season with some salt and freshly ground black pepper. Add some Light brown sugar. Saute this over medium-heat for 2-minutes.
Once it turns fragrant, pour vegetable broth or water. Scrape any browned bits on the bottom. Now add the roasted carrots. Bring it to a boil over high heat. Now reduce the flame and let it simmer for 15-minutes. The more time you give to this the more the flavors will mix.
Take the pot off the heat and cool it down to room temperature. If using a blender then let it cool down completely before transferring to a blender. Do not fill too much. Blend well. Add some butter and kaffir lime juice and blend again.
Garnish with chopped peanuts, finely chopped cilantro, and some heavy cream. Enjoy with bread.
Read the blog for a vegan-friendly version of this recipe.
Read the blog for a keto and Low-Carb Friendly version of this recipe.
Check out the ways in which you can store this or make this ahead of time in the blog above.
Thai Curried Roasted Carrot and Ginger Soup
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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